Fennel with Mushrooms, Shaved Parmesan, and Truffle Oil
Serves 2
The flavor of truffles is earthy, woodsy, and for some, an acquired taste. If you like wild mushrooms, you’re bound to appreciate truffles. The oil is very expensive—truffles are rare and highly prized in Europe—but a small $20 bottle will last years.
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1 teaspoons white truffle oil
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
½ teaspoon Dijon mustard
1/2 bulb fennel, fronds removed and thinly sliced (with a mandoline if you own one)
5 ounces enoki mushrooms or other mushrooms
2 ounces Parmigiano-Reggiano cheese
Fleur de sel or other coarse sea salt
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1) Whisk together the truffle oil, olive oil, lemon juice, and mustard. Hold vinaigrette aside.
2) Arrange fennel slices in a single layer in a wide, flat-bottomed container. Scatter clusters of enoki mushrooms over fennel. Drizzle vinaigrette over fennel and mushrooms and gently toss to coat. Shave cheese over fennel and mushrooms and finish dish with a sprinkling of fleur de sel.
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